I need recipes for my salmon-hating husband... He must eat salmon at least once a week but he refuses to, so I thought maybe you people can help me to disguise both the salmon and its flavor in some dishes? any ideas?

He only eats it in sushi (no, i don't understand him) but we just can't eat sushi once per week!

If it's the rather fatty flavor of salmon that he objects to, there are a couple of things you can try:

- avoid using farm raised salmon, which tends to be very fatty, and has (to me) a rather unpleasant flavor. Wild salmon is more expensive but tastes so much better.
- Try salt-curing it - see how to make salted salmon. Salting it makes it much tastier somehow (sort of like salt pork or bacon are tastier than plain pork).

Cooking salmon with any kind of acid, such as vinegar or lemon, can make it more tasty too. Even a squeeze of lemon to plain sautéed salmon is good.

You're right it's the fatty flavor of salmon what he dislikes. But i just can't cook him a sauteed salmon because he won't eat it... He's kind of childish that way ¬¬U.
i love salmon... and i can't tell when was the last time i ate it... i don't eat salmon at restaurants because it is so greasy! i think that's because it's fried with so much oil...

But the salted salmon is such a good idea arigatô gozaimasu maki-sannnnn <3
:D It's a pity salmon meat is pink, otherwise i could trick him a bit :P
Maybe i can ground it and mix it with something else? (once salted and cooked)... Which veggies go good with salmon? or maybe rice?

I just had to smile at your question! My husband is just like that! Only, my problem is even a little bit bigger, because he just plainly refuses to anything 'Fish'!

I have thought of some things: If he eats it in sushi, then I assume that he does like the raw salmon? If that is the case, maybe you can try this:
Gravad lax (salmon with a dille sauce), you can serve this with bread
Blini's with salmon
Carpaccio of salmon with a dressing of soy sauce and sesame seeds
Salmon ceviche

Those were great ideas!! :D thank you so much!! (yeah Joy of Food, he doesn't like fish either! ._.)

he eats salmon in sushi but not happily, I mean he eats it because he hates to throw food away, specially in restaurants. I need these recipes mostly for bento so I'm afraid the carpaccio is not a good idea but It's so yummy... (why do i love salmon so much?? o_o)
i actually make smoked salmon & philadelphia cheese sandwiches with toasted bread for myself but i hardly do this because he won't eat the sandwiches so i have to cook two different lunches ¬¬U

hey jiza,
you could use very dark soy sauce (and a little lemon and so on) to marinate cut up salmon pieces shortly, then lighty fry them with little oil and some more dark soy sauce, if necessary.. that should get rid of most of the pink!
and maybe you can mix the salmon with some fish he likes, then hide the mixture in gyoza or burgers or something..? with lots of spring onions, perhaps..
rehfilet

If your husband likes salmon sushi, that may mean that he likes the texture of uncooked salmon better than cooked -- so you could try smoked salmon. Thinly sliced smoked salmon with cream cheese makes a nice sandwich on toasted (and cooled) bread for example. (And it's also my favorite bagel filling, but I'm not sure if you get bagels in Spain!) It is rather salty though. Cream cheese, sliced onion and smoked salmon roll is called a New York Roll in the U.S. - add lettuce and it becomes a Boston roll, etc.

I just can't imagine not liking salmon! But unless there is a strong health reason that you want him to eat salmon, maybe this is a battle that you should walk away from. Some people just don't like fish.

That being said, here are a few ideas to add to the excellent ones already offered: Make sure that the salmon is very fresh. Poach, rather than fry the salmon. Then once it is cooled, flake it and toss in a green salad with his favorite salad dressing. Or, add some flaked salmon to a strongly flavored red spaghetti sauce or cioppino. Or if you don't have to disguise the pink color of the salmon, saute a couple of cloves of garlic in olive oil, add some chopped parsley, capers & wine before you add the flaked salmon. Toss it all with hot pasta. The basic idea behind all of these is to mask the salmon with other strongly flavored ingredients.

And one last idea: Make the cooked salmon into little croquette balls and eat them with ketchup or a hot sauce. He might like the crunch and not notice the salmon.

If as I suspect your husbands doctor wants him to improve is lipid profile (increase HDL and lower the LDL) there are other things that will do that. You can add flax-seed to his morning cereal (hot or cold), in a smoothie, or sometimes I use it as a thickening agent in my salad dressings. Raw walnuts and sesame seeds are also good options.

Another thing that goes without saying is cutting down on his saturated fats, anything solid at room temperature as well as meat and animal products.

Nope, he doesn't like smoked salmon (i tried i swear!). He just eats salmon sushi because he doesn't like to leave food on the dish, not because he acutally likes it. I usually end up eating his salmon sushi...

Yes we get bagels in Spain! :D They are difficult to find (or rather expensive) so we usually use buns as they are less salty. Smoked salmon, creamy cheese & onions is my fav filling too!
i use it for lunch with toasted sandwich bread... or even for breakfast sometimes :D
i love smoked salmon with everything xD

there's not a strong reason for him to eat salmon...
it's just that he doesn't like fish at all so I've tried every single kind of fish i am able to cook and the only one left is salmon! I find salmon very versatile so it's my last chance!! xD

well the doctor actually said that he should eat less meat and more veggies but didn't say anything about eating salmon specifically, he just said "eat more fish, man!". I tried every kind of fish i can cook and he didn't like it (he deeply hates it). Salmon is like my last chance.

But he is kind of worried about what the doctor told him (he is very gullable with what the doctor says) so he is really making an effort but he just doesn't like fishhhh! xD
So I'm looking for some recipes that disguise its flavor and texture.

Maybe I should stick to tuna teriyaki... but i wanted to cut down sweetness on our diet too...
u_ù

A little salmon is great in a Nicoise salad. Some capers and mustard will cut down on the fatty richness if you use them in the dressing.

Another great thing is alternating layers of flaked salmon & cheese (I use a mixture of ricotta and romano) with primavera vegetables in a lasagna. If you season the layering mixtures with basil, garlic, oregano, rosemary, and a little salt, the flavor is light and delicious. I'd also spritz a little bit of lemon juice onto the salmon to brighten up the taste. You can also mix a small amount of spicy Italian sausage into the salmon mixture to further mitigate the fishy aspect.

My sister adores all kinds of raw fish, but can't stand tuna or salmon in any cooked forms. I made her Maki's salted salmon and she enjoyed that, so I would second giving that a try. Anything highly spiced helps disguise "fishy" flavor, so curries or spicy dishes might be good. Most people I know who don't like fish still enjoy it deep-fried, but since that's not very healthy* you can roll fish fillets in crushed cornflakes and bake it for a similar texture.

Is catfish available to you? I don't know about the health properties of catfish, but it tastes a LOT like chicken (especially when fried) and we have successfully fooled picky eaters in my family for years by telling them that catfish is chicken.

For less meat but more protein, could you substitute vegetable protein for meat protein? Replacing some of the meat with lentils in stews, curries, one-pot meals, or anything with a thick sauce can up the veggie protein without a huge effect on flavor.

I usually mix 3 parts of olive oil, 1 of vinegar, half a teaspoon of dijon mustard & black pepper. If i lack mustard i use some soy sauce. I love mustard flavor so i like my salad dressing quite strong.

I don't make my own mayo because I'm quite afraid of home made mayo, though my grand mother does make it!

For pasta salads the most common thing here is to make "salsa rosa" (pink sauce) mixing mayo & ketchup but i don't really like it. Too sweet.
But it's the best dressing for pasta+lettuce+apple+chicken+pineapple salad.

I second that comment on lentils. I routinely add a couple of tablespoons of lentils to spaghetti sauce, soup, curry and stew. They add body, fiber, protein, vitamins & minerals. They don't seem to have much of a taste themselves, and almost disappear when cooked long enough.

öh- what was "marinara" again?
by the way, that extra dark soy sauce i mentioned? it's chinese, "pearl river bridge" brand. i like their soy sauces, they come in big bottles and use no funny additives or genetically engineered plants for brewing.
they have another one with added mushroom extract, it's just as dark. put it on a pork roast last week over night (with just a little garlic and sugar and a squeeze of lemon, forgot the rest) and slow- roasted that to 60°C core temp with some mushrooms and carrots in the pan. when done, the meat looked pure evil, all glistening shiny black outside, but a perfect light pink when cut.. really astonishing, like... a vegan horror movie monster, about to jump into any unsuspecting mouth, killing people with the hidden force of its evil pure pink pork tastiness? the roast of darkness! made great sandwiches, too.
.. anyway, you might want to flake the salmon in the pan, then add the soy sauce (instead of cutting it and marinating) if you want to dye it evenly.

I always add the lentils at the same time that I add the meat. You don't need to soak them like other beans, but they do need to cook long enough to get soft and absorb the flavors (so they need a dish with lots of flavored liquid for them to absorb). I suppose you could grind them to further disperse the flavor. I like cooking them in curries along with peas--the two end up with the same size and texture. This also works with other vegetable proteins like tofu and seitan, but I find lentils to be the most readily accepted of the lot.

There's an idea I saw on RTVE that I'll be trying soon (good for dinners and bento)
It is shown as a side dish in this cliphttp://www.rtve.es/mediateca/videos/20100108/saber-comer---merluza-sidra...
Starts at 13:42 minutes
I'm assuming he doesn't hate pimientos (like I think you do!)
You need
pimientos del piquillo
some prawns/shrimp
some hake
an egg white
a little bit of cream (a couple of teaspoons - not as much as shown in the clip)
However - for your partner, I'd suggest just substituting the salmon with the hake or using something else instead of the prawns - like minced chicken.
basically, you blend together the prawns and the fish with the egg white, cream and a pinch of pepper (and salt)
Stuff the peppers (which come cooked from a can/jar)
bake at 160C for 12 minutes.
Very, very simple recipe!
You could always hollow out some small tomatoes or eggplants and fill them for yourself, Jiza.

If your husband doesn't dislike prawns in the way he does other fish, this dish might mask the texture and flavour of salmon or other fish.
The recipe reminds me of some Japanese ones I've seen that combine prawns egg and tofu to make deep fried balls (here's an example: http://www.kikkoman-europe.com/en/consumers/recipes/recipe-selection-by-... )
But the piquillo peppers have a strong taste that should make the fish taste more palatable.

Lentils cook much faster than any other legume. While you could precook them, I usually just rinse them, then toss in the soup/sauce/curry. I'm only talking about a tablespoon or two. You'll know when they are done. The longer you cook them, the softer they get. Lentils are so tiny that if you cut your other vegetables or meat the same size, they'll just blend in.

Wow, lots and lots of ideas. I'm going to try the recipes on my hubby! :)

If it's the smell of the fish, an Indonesian friend of mine mentioned a technique to me that apparently is a typical Indonesian thing: It's called Asem Garam. They rub the fish with a paste made of 1/2 tablespoon tamarind, 1 teaspoon salt and a bit of water, and then let it rest for 10 minutes. After that, they wipe off the paste and continue any recipe.
Maybe you can try that?

I agree with most of the feedback thus far. I love fish but I will also say that salmon is one of my least favorites for the same reasons. i dont like the 'fishyness' that most grocerystore salmon has in the US at least.

Basically its a salmon fillet that's been cured with salt, sugar and usually dill tops and maybe some lemon slices.

i also agree that pacific wild caught salmon is better then atlantic salmon since its main farm raised. the pacific stuff has a much more red color and a lot less marbeling. Look for pacific salmon like chinook, copper river etc if you are in the US.